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Custards & Enriched Dough

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Custard Facts

Custard: Any liquid set with eggs• Sugar slows coagulation of egg proteins• Acids speed up coagulation of egg proteins• Starch prohibits over coagulation by coating protein strands

(will not squeeze tight)• Egg yolks contain an enzyme (Alpha Amylase) • Breaks down starch molecules, will cause custard to separate

• Must be boiled 2-3 minutes to neutralize enzyme• Boil to cook starch flavor out• Custards with starch will not freeze properly (gritty texture)

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Baking methods• Custards• Stovetop: temper hot liquid into egg/sugar mixture, strain back

into pan and carefully heat until nappé on the stove, (cool down quickly).• Pastry cream, crème anglaise, lemon curd

• Baked custards: temper hot liquid into egg/sugar mixture strain, pour into dish and bake on a low temperature, usually in a water bath.• Crème brûlée, crème caramel, quiche, pot du creme

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Stirred or Stovetop Custards

Crème Anglaise, Lemon curd, Pastry cream• Heat liquid• Infusing flavors• Temper into eggs• Stir continually until nappe (coats the back of a spoon)• Strain • Chill immediately to stop cooking

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Baked Custards

Crème Brûlée, Crème Caramel, Flan, Pot de Crème• Heat liquid• Temper into eggs• Strain• Pour into dish• Bake in a water bath (covered vs. uncovered)• Cool completely

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Custards – Troubleshooting• Tempering – always temper• Synerisis – heat too high – cooked too long• Air bubbles in baked custards• Curdling in stirred custards

• Undesirable Skin – dry heat • Cracking – heat too high, souffle action that falls when chilled• Browning – heat too high• Cratering – whisking too much creating foam on top

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Enriched Dough

A dough with a higher percentage of fat, milk, eggs or sweeteners• Brioche: tender, rich dough with eggs and butter• Uses a sponge to start• Classical shapes; à têt, braids, loaves, cylinders

• Focaccia: Italian style yeasted flat bread• Various flavorings (toppings)• Lots of olive oil